Directions:
Heat the oil in a large nonstick frying pan over low-medium heat. When the oil is hot, add the onion, and saute for 2-3 minutes, until soft. Add the garlic and red bell pepper, and continue to cook, stirring frequently, for 4-5 minutes, until the onion is translucent.

Stir in the cumin, paprika, and red pepper flakes. Mix well, and let the spices cook for 30 seconds. Next, add the tomato paste, and stir that into the mixture.

Finally, add the chopped tomatoes. Reduce heat to simmer. and cook, stirring often, for 15 minutes, or until the sauce comes together and reduces. When most of the liquid has evaporated, remove the pan from the heat. At this point, you could let all of the sauce cool completely, and refrigerate or freeze it in airtight containers.

Transfer half of the sauce into a smaller nonstick frying pan. Make 3 small indentations in the sauce. Crack each egg into a bowl and gently slide it into an indentation, one by one. Cover the pan, and cook until the eggs are as runny, or firm, as you like them (about 10 minutes).